Title

从香蕉淀粉中制备麦芽糊精和果葡糖浆的研究

Translated Titles

Study of the Production of Maltodextrins and Fructose Syrup from Banana Starch

Authors

朱乐敏(Le-Min Zhu);谢骏(Jun Xie);Rafic Derjani

Key Words

香蕉淀粉 ; 淀粉酶 ; 麦芽糊精 ; 果葡糖浆 ; banana starch ; α-amylase ; maltodextrin ; fructose syrup

PublicationName

河南工業大學學報(自然科學版)

Volume or Term/Year and Month of Publication

26卷6期(2005 / 12 / 20)

Page #

53 - 56

Content Language

簡體中文

Chinese Abstract

从香蕉中分离的淀粉,在抗高温α-淀粉酶的水解作用下,可制得葡萄糖值(DE)低于20的麦芽糊精。香蕉麦芽糊精同玉米麦芽糊精相比,颜色更白,色差(△E)更大,具有适宜用在食品工业的理化特性。香蕉淀粉水解完成后,在淀粉葡萄糖苷酶和普鲁兰酶的作用下,经60℃,24h糖化后可制得果葡糖浆。香蕉果葡糖浆的化学特性与玉米果葡糖浆相似,但色泽更清晰,色泽的稳定性也略高于玉米果葡糖浆。

English Abstract

Banana starch, by enzymatic hydrolysis with a heat-stable a-amylase, was isolated to produce the maltodextrin whose dextrose equivalent (DE) is less than 20. Comparing with the corn maltodextrin, the banana maltodextrin has larger white color value and color difference (AE), and has better chemical and physicochemical characteristics for the use in food industry. The fructose-syrup was obtained by saccharification of the banana starch with amyloglucosidase and isomerase at 65℃ for 24 hours. The banana fructose-syrup has similar chemical characteristics with the corn fructose-syrup but with clear color and higher color stability.

Topic Category 基礎與應用科學 > 基礎與應用科學綜合
生物農學 > 生物農學綜合
工程學 > 工程學綜合
工程學 > 化學工業